oblong 6-strand and round 4-strand challah
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Four-Strand Woven Round Challah

Round challah is traditionally served for Rosh Hashanah (the Jewish New Year). This shape is a beautiful and easy way to shape bread for the holiday!
Prep Time5 mins
Active Time5 mins
Resting Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: Jewish
Keyword: Bread, Challah, Jewish New Year, Rosh Hashanah, Yeast Bread
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 1 recipe challah dough see Recipe Notes
  • 1 large egg beaten

Procedure

  • Weigh the dough and portion out 4 equal pieces. Shape each piece into a long rope.
  • Start by laying two strands next to each other horizontally.
  • Lay two strands next to each other on top vertically.
  • Take the right vertical strand and weave it under the upper horizontal strand.
  • Take the left vertical strand and weave it under the lower horizontal strand (you now have a pattern akin to a tic-tac-toe board). Push all the strand tightly together in the middle so there’s no space between them, and separate the ends so you’ll have room to start weaving.
  • Starting with the lower horizontal strand, place it over the strand next to it on the left (the right vertical strand).
  • Take the left vertical strand and place it over the strand next to it on the left (the lower horizontal strand).
  • Continue the pattern with the upper horizontal strand and the right vertical strand. You’ve gone around the circle clockwise a total of 4 times.
  • Now do the same pattern going to the left placing the strand over its neighbor on the right, going around the circle counter- clockwise.
  • Travel around the circle clockwise again.
  • Travel around the circle counter-clockwise one more time. By now the strands will be too short to continue the pattern, so tuck the ends under and adjust the woven round mass into a circle. Brush the woven dough with the beaten egg.
  • Transfer to a half sheet pan lined with a Silpat or parchment paper.
  • Let the dough rest in a warm place for 45 minutes before baking.
  • Brush the dough with the beaten egg again and sprinkle on any desired toppings. Bake as directed.

Notes

You can find my time-tested recipe for challah here
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